Name: Middle Eastern-style warm salad with leftover vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram packet pearl couscous; 1/2 cup instant couscous; 1 tablespoon olive oil; 2 celery stalks, plus leaves, sliced; 1 tablespoon Moroccan seasoning; 2 cup cooked cauliflower florets (or other veges); 1/4 cup dried apricots, chopped; 2 tablespoon currants; 1/3 cup chopped almonds; 1 teaspoon grated lemon zest; 1/4 cup coriander leaves; lemon wedges to serve; Dressing; 1/2 cup natural yoghurt; 2 tablespoon tahini; finely grated zest and juice of 1 lemon

Middle Eastern-style warm salad with leftover vegetables

Don’t throw away forgotten food in your fridge! Try this brilliant Middle Eastern-style salad recipe packed with leftover vegetables and celery leaves. Enjoy as a delicious vegetarian meal or side

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

250 gram packet pearl couscous

1/2 cup instant couscous

1 tablespoon olive oil

2 celery stalks, plus leaves, sliced

1 tablespoon Moroccan seasoning

2 cup cooked cauliflower florets (or other veges)

1/4 cup dried apricots, chopped

2 tablespoon currants

1/3 cup chopped almonds

1 teaspoon grated lemon zest

1/4 cup coriander leaves

lemon wedges to serve

Dressing

1/2 cup natural yoghurt

2 tablespoon tahini

finely grated zest and juice of 1 lemon

Method

1.Cook both couscous following packet instructions. Set aside.

2.In a large frying pan, heat oil on medium. Sauté celery and seasoning for 2 minutes until fragrant.

3.Add cauliflower, dried fruit and couscous. Cook, stirring, for 2-3 minutes until heated through. Season to taste.

4.For the dressing: In a small bowl, combine all ingredients. Season.

5.Serve salad on a large platter topped with nuts and lemon zest. Sprinkle with coriander leaves. Drizzle with dressing. Accompany with lemon wedges.

Use up any dried fruits or nuts in your pantry. You could also use pistachios or hazelnuts.

Note

Jennene Plummer

Ingredients

Method

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